What's the Deal with Kettle Chips?

What makes a kettle chip a "kettle chip" as opposed to any other kind of chip? This was the core of a debate that took place in our house over the weekend. Hypotheses were formed, arguments were made, lines were drawn. Many chips were consumed in the name of scientific research. In the end, we settled on a few sure facts!

The primary difference between regular chips and kettle chips seems to be the processing method. Regular chips are continually-processed whereas kettle chips are processed in batches.

Harold McGee in On Food and Cooking explains that the batch method results in a different texture of potato chip. Because the temperature of the oil drops when a new batch of potatoes is added, the potatoes take slightly longer to cook. This gives the starch in the potatoes time to absorb moisture and dissolve before the potato finishes frying. This results in a thicker and sturdier chip with a caramelized flavor.

(In the continuous-processing method, the oil is kept very hot. Moisture in the potato evaporates immediately and makes the chip light, crispy, and finely textured.)

As you probably guessed, the batch method is how potato chips were made before the invention of big processing facilities. Producers and vendors had big vats (ie, kettles) of heated oil in which batch after batch of potato slices were fried. Potato chips you make in a pot on your stove at home are technically kettle chips, too!

Whether or not every bag of potato chips sold as "kettle chips" has actually been made in this way is definitely dubious. Kettle chips have really come to mean any chip with a non-uniform shape, a real potato flavor, and a thicker, sturdier texture.

Do you like kettle chips?

(Image: Flickr member Jed Sundwall licensed under Creative Commons)

Comments (16)

Well, that explains why the restaurants that serve chips always proudly serve kettle chips!

In that context, I like them better than fries. Places that serve fries don't necessarily serve good ones, but no one puts kettle chips on the menu unless they know how to make them.

For junk food bought at the grocery, I am a good Southwesterner and eat tortilla chips, which are also more useful to have around if one gets a hankering for nachos or fast chilaquiles.

"Theories were made..."

No, hypotheses were made.

All I know is, they are delicious, and the only kind of potato chip my husband will eat! They seem to have fewer/simpler ingredients too.

I prefer kettle chips. Regular potato chips seem so bland and boring. If someone is serving non-kettle cooked chips, at least give me ridged chips so they have some texture and don't dissolve upon touching your tongue!

Kettle chips are the way to go -- even the Lay's brand are pretty tasty if no other options are available. Of course, I prefer the kettle chips made at a local restaurant -- Chicago on a Bun in El Cajon (they make marvelous Italian beef sandwiches and deep dish pizzas, too). Piping hot out of the fryer with the most delicate coating of salt and pepper -- delicious!

I prefer kettle chips, also. They're so satisfyingly crunchy!

Kettle chips are more browned than regular chip, so the flavour has more dept; in my opinion.

gha I want chips now!

One of my fondest memories as a child in Spain (my father is retired Navy and we spent four years in Rota), was going to the department store in Puerto de Santa Maria (Hipercor, I think), and getting a rolled paper cone filled with freshly made potato chips from the vendor in the parking lot.

There was a huge kettle of oil and a slicing machine that would take a spin around the kettle as the guy would turn a crank and drop the sliced chips into the oil for cooking. He'd fish them out with a big basket on a stick and dump them on to a large metal table where another family member would toss and salt them to perfection, before rolling a cone of brown paper and filling said cone with a mountain of hot and wonderful chips.

The special prize was the few chips that hadn't quite crisped all the way, but remained slightly chewy.

To this day, the only brand of chips I've found that come anywhere close to those I remember are the Grandma Utz Hand Cooked Potato Chips. Just opening the bag and taking a whiff takes me back thirty years.

kettle chips brand makes the best chips in my opinion w/ the jalapeno flavor being the best. we don't snack on chips that often so when we do we take it pretty seriously and by far kettle chips totally hit the spot.

tsbbq,
you just made this science teachers day!

Very well, I will concede to grammar...and science!

Like Bruce above, there are fresh Patas Fritas stores that make them in Madrid - mmmmm. Dipped in soft sheep's milk cheese they are the bomb!

I HATE them - I think they are the worst. Yuck. I'm from Chicago - give me a bag light, crispy Jay's potato chips ANY day over those hard to chew kettle chips. They are like eating a bag full of roof shingles. How can you people stand them. They are an abomination. I guess it's one time where I'll take the newfangled cooking method over the old. That said - the VERY best potato chips I ever ate were from a little old Mexican lady at the Sunday market in Merida, Mexico who cooked them in her little pot of oil fresh each batch while you waited. So good! And not at all kettle-y either, so there.

I love Kettle chips! They usually don't have msg either, which is a good thing. I should eat them instead of regular chips, if I'm going to eat chips (which I do, a lot sadly).

Yay for LuluParis - Chicago is my home, too, and I LOATHE kettle chips. I'm a Vitners fan, though :)